Description
This Easy Stovetop Gnocchi Lasagna is a comforting and hearty dish that layers tender potato gnocchi with savory ground beef, rich marinara sauce, and melted mozzarella, all cooked together in one pan for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp salt
- pepper, to taste
- 28 oz marinara sauce
- 1/2 cup chicken broth
- 24 oz potato gnocchi
- 4 oz mozzarella, shredded or sliced
- 1/4 cup fresh Parmigiano Reggiano, grated
Optional
- Fresh basil for garnish
Instructions
- Brown the Beef: Heat a large sauté pan over medium-high heat and add the ground beef. Cook until browned and cooked through, breaking it up as it cooks. Drain off any excess grease to keep the dish from being too oily.
- Sauté Aromatics and Seasonings: Reduce heat to medium, add olive oil, chopped onion, minced garlic, onion powder, garlic powder, dried oregano, dried parsley, salt, and pepper to the pan. Cook and stir for 3-5 minutes until the onion softens and the mixture becomes fragrant.
- Add Sauces and Broth: Pour in the marinara sauce and chicken broth, stirring to combine all ingredients evenly in the pan.
- Simmer Covered: Lower the heat to low, cover the pan with a lid, and let the mixture simmer gently for 20 minutes. This allows flavors to meld and the sauce to thicken slightly.
- Add Gnocchi: Stir in the potato gnocchi, then cover again and continue to simmer on low heat for another 10 minutes. This cooks the gnocchi through as it absorbs the sauce’s flavors.
- Melt the Mozzarella: Stir in the shredded or sliced mozzarella cheese into the gnocchi mixture. Allow it to melt evenly into the sauce.
- Top with Parmigiano: Sprinkle the fresh grated Parmigiano Reggiano over the top of the dish for an extra burst of cheesy flavor.
- Serve: Optionally garnish with fresh basil leaves and serve hot, enjoying this comforting one-pan stovetop gnocchi lasagna.
Notes
- Drain excess grease after browning the beef to prevent the dish from becoming greasy.
- You can substitute ground turkey or chicken for a leaner option.
- Use fresh gnocchi if available for a softer texture, but frozen gnocchi works well too.
- For a vegetarian version, omit the ground beef and use a meat substitute or add extra vegetables like mushrooms and zucchini.
- Adjust seasoning as needed, especially salt and pepper, based on your preference.
- This recipe serves one but can be easily multiplied for more servings.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or in the microwave.
